Ingredients:

  • 1 (1.5 – 1.75 lb / 700 – 800 g) Boneless, skinless turkey breast joint (or turkey fillet)
  • 2 Tbsp Olive oil (or other neutral oil)
  • 2 tsp Smoked Paprika
  • 1 ½ tsp Fine Sea Salt
  • 1 tsp Dried Sage
  • 1 tsp Dried Thyme
  • 1 tsp Garlic Powder
  • ½ tsp Black Pepper, freshly ground
  • ½ tsp Onion Powder
  • A pinch of Cayenne Pepper (optional)

Instructions:

  1. Prep the Turkey: Pat the turkey breast joint completely dry with paper towels. If the shape is inconsistent, use kitchen string/twine to tie it securely into a neat, even cylindrical joint.
  2. Mix the Rub: In a small bowl, combine the Smoked Paprika, Sea Salt, Dried Sage, Dried Thyme, Garlic Powder, Black Pepper, Onion Powder, and Cayenne Pepper (if using). Stir well.
  3. Oil and Coat: Brush or rub the turkey breast evenly with the 2 Tbsp of olive oil. Then, sprinkle the entire rub mixture generously over the turkey, pressing gently to ensure the spices adhere completely.
  4. Rest and Chill (Crucial Step): Place the seasoned turkey on a plate and let it rest at room temperature for at least 30 minutes (no longer than 1 hour). This allows the salt to penetrate and tenderise the meat.
  5. Preheat: Preheat your air fryer to 200°C (400°F) for 5 minutes.
  6. Initial Sear (High Heat): Place the turkey breast seam-side down in the air fryer basket. Cook at 200°C (400°F) for 10 minutes. This creates the initial golden-brown crust.
  7. Lower the Temperature: After 10 minutes, immediately reduce the air fryer temperature to 165°C (330°F).
  8. Continue Cooking: Continue cooking for another 25 to 35 minutes, flipping the breast gently halfway through (around the 20-minute mark).
  9. Check Doneness: Insert an instant-read thermometer into the thickest part of the breast. It is done when the internal temperature reads 74°C (165°F). (Larger joints may require longer cooking time.)
  10. The Critical Rest: Immediately remove the turkey from the air fryer and place it on a cutting board, covering it loosely with foil. Let it rest undisturbed for 10 minutes. This is essential for a moist result.
  11. Slice and Serve: Remove the kitchen string (if used). Slice the turkey against the grain and serve immediately with gravy and sides.